Kitchen Sink Sourdough Cookies
These sourdough cookies are a perfect use for your sourdough discard! Called "Kitchen Sink" cookies because they are packed with all the good things, these soft and cakey cookies have a slight sourdough tang.
Servings: 40 Cookies
Calories: 124kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ½ cup Sourdough starter discard
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup chocolate chips
- ½ cup chopped pecans
- ½ cup chopped pretzel sticks
Instructions
- Preheat oven to 325 F.
- Line a rimmed baking sheet with parchment paper.
- In the bowl of an electric mixer, cream the butter and sugar together until fluffy, 3-5 minutes.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the starter, eggs and vanilla extract. Combine until mixed well.2 eggs, 1/2 cup Sourdough starter, 2 teaspoons vanilla extract
- Add in the flour, salt, and baking soda and mix until just combined.2 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking soda
- Stir in the chocolate chips, pecans, and pretzel pieces.1/2 cup chocolate chips, 1/2 cup chopped pecans, 1/2 cup chopped pretzel sticks
- Chill the dough for 1 hour.
- Scoop into 2 Tablespoon sized balls and place on the baking sheets.
- Bake for 10-13 minutes, or until starting to turn golden brown around the edges.
- Cool on the pan 5 minutes and then move to a wire rack to cool completely.
Notes
Cookies can be stored at room temperature in an airtight container for 3-5 days.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.4mg
